Optimum ratio of histidine in the piglet ideal protein model and its effects on the body metabolism. II. Optimum ratio of histidine in 10-20 KG piglet ideal protein and its effects on blood parameters.

Abstract

Two growth trails were conducted to determine the optimum ratio of histidine in 10-20 kg piglet ideal protein model. Four diets containing 0.23%, 0.31%, 0.39% and 0.47% digestible histidine (0, 0.08%, 0.16%, 0.24% crystalline histidine supplemented into the basal diet) were fed to 96 piglets of mean initial body weight 10.3 +/- 1.08 kg for 18 d in Experiment 1. Average daily gain, average daily feed intake and feed conversion efficiency were inhibited (P < 0.05) with the diet containing 0.23% digestible histidine. Performance was maximized with 0.31% digestible histidine. As the dietary histidine increased, blood urea nitrogen and serum cholesterol concentration were influenced significantly. The concentrations of serum histamine and free histidine did not change with increase in digestible histidine from 0.23 to 0.31%, but higher supplementation resulted in a significant linear increase in both serum parameters. It was concluded that the dietary level of 0.23% digestible histidine does not meet the requirement of 10-20 kg piglets. Based on the results from Experiment 1, Experiment 2 was designed to determine the optimum ratio of lysine:histidine in the ideal protein model of 10-20 kg piglet. Ninety-six Large White x Landrace piglets weighing 10.2 +/- 0.88 kg were divided into 4 groups. They were fed four diets containing 0.26, 0.29, 0.32 or 0.35% digestible histidine, formulated by adding 0.03, 0.06, 0.09 or 0.12% crystalline histidine to the basal diet. The trial lasted for 21 days. Results showed that performance was significantly improved with 0.32 and 0.35% digestible histidine. As dietary histidine increased, blood urea nitrogen tended to decrease but not significant at P < 0.05. Serum cholesterol concentration increased with an increase in dietary histidine level and reached a maximum at 0.35%. Serum histamine increased with increasing dietary histidine. Free serum histidine increased linearly with increased dietary histidine. From both experiments it was concluded that the digestible histidine requirement for 10-20 kg piglets was 0.31% and that the optimum ratio of dietary lysine to histidine should be 100:30. The concentrations of cholesterol, histamine and free histidine in serum were sensitive parameters to measure changes in dietary histidine levels.